Market Fresh: Zucchini and Summer Squash

Zucchini and Summer Squash season are here! I hope you’re not sick of them yet. I resisted nearly every urge to buy them throughout the winter so I’ve been eagerly awaiting their arrival. And now my fridge and counters are groaning under their weight.

Every year people come up with more uses for these easy-to-grow vegetables. There are saute, stir-fries, breads, quiches, casseroles, tians, pastas, soups, salads, and more that can be made with them.

One afternoon we tried grilled squash kabobs. We used both zucchini and summer squash and added red onions. We brushed them with olive oil and sprinkled them with salt, pepper, and fresh thyme. Not only were they beautiful, they were also delicious served alongside our grilled chicken.

This pasta is so good that I can’t wait to have it again. The recipe originally called for just summer squash, but I threw in zucchini too. Either or both would taste fine in this dish.

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.

While pasta is cooking, heat a large skillet over medium. Add bacon, and cook until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in skillet).

Place skillet over medium-high. Add squash and garlic to fat in skillet; season with salt and pepper, and toss well. Cover, and cook, stirring occasionally, until squash begins to soften, 5 to 7 minutes. Uncover, and continue to cook until liquid is evaporated and squash is tender, 2 to 3 minutes more.

Add cream and cooked pasta to skillet; toss well, and cook until cream begins to thicken, 2 to 3 minutes. Remove from heat; stir in Asiago, and add enough reserved pasta water to create a sauce that coats pasta. Serve topped with reserved bacon and more cheese.

Serves 4.

This salad may look too simple to be good, but don’t be deceived. We loved this salad and thought it was perfect for a summer evening. You must try it!

In a medium bowl, whisk together lemon juice and oil. Season with salt and pepper. Add squash, shallot, and thyme. Toss to combine. Let stand 5 minutes before serving.

Serves 4.

Note: Try this again with zucchini instead.

Zucchini bread always brings me back to my childhood when we would make 6 loaves at a time in a desperate attempt to use up all of the huge (almost baseball sized) zucchini that grew in our backyard garden. I don’t think we knew about picking them young and tender.

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4 responses

Love, love, love finding new recipes for zucchini and summer squash. My favorite is sliced thin and sauteed in olive oil with salt, pepper and oregano.
Here’s a sweet treat I’ve been making for years and I’d love to share.

Preheat oven to 350. Combine eggs, oil and sugar in large bowl. In separate bowl, sift together well the flour, baking soda, cinnamon, salt and cocoa. Slowly add to the sugar mixture. Add vanilla and zucchini, mix well. Spread into large (15”x10”) pan and bake on center rack 30 minutes or until center is set.

I don’t grow zucchini or yellow squash because my family really doesn’t like it. But our neighbor has given us two yellow squashes the size of foot-long sub sandwiches, and a zucchini the size of a roll of paper towels. I’m thinking about using the zucchini, cut into matchsticks, instead of pasta in a beef and cheese dish tonight. Knowing my family, they can’t say no to anything covered in melted cheese!